Roast the eggplant: Preheat oven to 425 degrees F. Cut eggplant lengthwise into quarters, then cut 4 approximately 1/2-inch wedges from each quarter, for a total of 16 slices. In a large bowl, place eggplant and toss with garlic, olive oil, oregano, salt, and pepper. On a nonstick baking sheet, place eggplant slices in a single layer. Roast on the middle shelf of the oven until slightly tender -- about 15 minutes. Turn over eggplant slices and roast until golden brown -- about 10 more minutes. Using a spatula, carefully remove from baking sheet.

Assemble the sandwiches: Place 4 flour wraps on a clean work surface. Spread 1 tablespoon of Tomato Jam on each wrap followed by 4 eggplant slices and 5 basil leaves. Sprinkle 2 tablespoons feta over each wrap and roll into a sandwich. Cut in half and secure each half with a toothpick. Serve warm or at room temperature.

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